Heat the wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok.

When the oil is hot, add the carrots. Stir-fry for 1 minute, and add the dried mushrooms and lily buds. Stir-fry for 1 minute, and add the water chestnuts, bamboo shoots, snow peas and ginger. Stir in the shredded cabbage and gingko nuts. Add the bean curd sticks.

Add the sauce ingredients and bring to a boil. Cover, turn down the heat and let the vegetables simmer for 5 minutes.